engleski

Quality and sensory evaluation of used frying oil from restaurants

In 46 samples of used frying oil from Zagreb restaurants or fast food outlets, iodine value, peroxide value, refractive index, free fatty acid (as % oleic), p-anisidine , total polar components, oxidized fatty acids and sensory evaluation were determined. The aim of this study was twofold: first, to show a quality of used frying oil obtained from Zagreb restaurants and fast food services ; second, to correlate the results of some investigated physico-chemical parameters with sensoric evaluation. Linear relationship among them were determined, coefficients of correlation were generally high (from 0, 8500 to 0, 8872 ) and consequently very accurately predicting equations were obtained by regression analysis. It may be concluded that sensory evaluation is a fast and simple method and can be use as a reliable indicator for the frying oil quality estimation.

used frying oil; sensory evaluation

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